First, add the butter, peanut butter, graham crackers and sugar to a saucepan and stir over medium heat. Then, heat the carob or non-dairy chips and almond milk until the chocolate chips are melted. Next, place a cupcake liner in the bottom of 12 cup muffin tin. Add 1-2 tablespoons of the peanut butter filling to the bottom of each muffin cup. Pour the melted chocolate mixture over the top of the peanut butter of each muffin cup. Garnish each peanut butter cup with chopped peanuts, almonds or carob-chia chunks. Place in the freezer for 1 hour or until firm, remove and enjoy!